Zephyr sandwich
Description
The recipe won't take much time. Tender shortbread cookies and fruity marshmallows together can create an incredibly delicious "duo" called a "marshmallow sandwich." The marshmallows can be of any kind: made with agar-agar, with pectin, from any berries or fruits. Use this recipe as a base and prepare it to your taste. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Mix 50 grams of sugar from the total amount with the pectin.
- 3
Step 3
Blend the blueberries into a puree using a blender, transfer to a saucepan, and reduce by simmering for 15–20 minutes. Measure out 150 grams of the fruit puree, add the sugar and pectin mixture, and cool in a cold place.
- 4
Step 4
Prepare the ingredients for making cookies.
- 5
Step 5
Beat the softened butter with powdered sugar.
- 6
Step 6
Add the egg yolk to the oil mixture (set the egg white aside for now) and beat.
- 7
Step 7
Sift the flour with salt and baking powder.
- 8
Step 8
Crumble the dough, gather into a ball, divide into two parts.
- 9
Step 9
Roll out the dough between two sheets of parchment paper to a thickness of about 4 mm, then chill for 30–40 minutes to stabilize.
- 10
Step 10
Cut out circles about 7 cm in diameter using a cutter or a thin glass. Place them on a baking sheet. Gather the dough scraps, roll out again into a sheet.
- 11
Step 11
Bake the cookies in an oven preheated to 180 degrees for 8–10 minutes until golden brown. Do not remove the baked cookies from the baking sheet until completely cooled.
- 12
Step 12
Beat the egg white into a fluffy foam with 80 grams of sugar, add the cooled berry purée, and beat together with the purée into a fluffy mixture.
- 13
Step 13
Place 250 grams of sugar in a saucepan, pour in 100 ml of water, cook a sugar syrup, and heat the syrup to 105–108 degrees.
- 14
Step 14
Gradually pour the sugar syrup into the protein-berry mixture while continuing to whisk for at least 5 minutes, until the mixture thickens and the mixer whisk leaves distinct, well-defined traces.
- 15
Step 15
Transfer the marshmallow mixture into a piping bag fitted with a nozzle and pipe directly onto the cookies. Adjust the height of the marshmallow layer to your preference. When the marshmallow slightly cools, place another cookie on top. Pipe any remaining marshmallow mixture onto a baking sheet, shaping it like regular marshmallows.
- 16
Step 16
This step is optional. Melt 30 grams of white or any other chocolate in the microwave, drizzle a chocolate lattice over the cookies, and optionally sprinkle lightly with colored sugar, chopped nuts, or almond flakes.
- 17
Step 17
Let the marshmallows fully set, then serve this delicious and delicate dessert. The result is an incredibly tasty "duet" of tender shortbread cookies and blueberry marshmallow.